Eat to Energise and Release Body Fat › Energise Recipe 75

Lentil & Roasted Red Pepper Dip with Crudites

Name: Lentil & Roasted Red Pepper Dip with Crudites
Prep time: 5 min
Yield: 2
Cuisine: Plant-based
Ingredients: 1 can green or red lentils, drained; 2 jarred roasted red peppers; 1 tbsp tahini; 1 tsp cumin; 1 clove garlic (or 1/2 tsp garlic paste); Juice of 1 lemon; Salt to taste; Carrot, celery, and cucumber sticks to serve

Lentil & Roasted Red Pepper Dip with Crudites, a plant-based recipe

Prep 5 min · Serves 2

18gAmino acids

24gCarbohydrates

4gFat

210Kilocalories

Ingredients

1 can green or red lentils, drained
2 jarred roasted red peppers
1 tbsp tahini
1 tsp cumin
1 clove garlic (or 1/2 tsp garlic paste)
Juice of 1 lemon
Salt to taste
Carrot, celery, and cucumber sticks to serve

Method

Blend lentils, peppers, tahini, cumin, garlic, and lemon juice in a blender until smooth.
Season with salt and adjust lemon or garlic to taste.
Serve with raw vegetable crudites.

Tip: This dip keeps for 5 days in the fridge. Portion into small containers for a grab- and-go high-protein snack throughout the week.

Highlights: Very high in vitamin A and folate.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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